Ingredients

1 tsp whole coriander seeds

½ tsp ground coriander, lightly roasted

3 tsp whole cumin seeds

1 ½ tsp ground cumin, lightly roasted

2 tsp curry powder

1 tbsp thyme leaves

1 tsp rosemary, chopped

4 cloves of garlic, peeled & finely chopped

2 tbsp olive oil

1 8-9 lb bone-in leg of lamb

salt & pepper

15 oz chicken stock

2 tbsp chopped cilantro

Preparation

  1. Pre-heat oven to 350° F. In a bowl, whisk together coriander seeds, ground coriander, cumin seeds, ground cumin, curry powder, thyme, rosemary, and garlic.

  2. Heat olive oil in a heavy casserole and gently brown meat on all sides. Season meat with salt and pepper, and cover with herb & spice mixture.

  3. Pour chicken stock into the casserole, avoiding the herb crust. Place a tight fitting lid on the pan and place in oven for 1 ½ hours.

  4. Remove from oven and let meat rest on serving dish. Skim top layer of fat from stock; scrape spice mixture off lamb and into remaining stock. Simmer mixture until slightly thickened; taste and season if necessary. Add cilantro to gravy stock.

  5. Carve lamb and serve with lemon wedges and gravy.